- Prep-time: / Ready In:
- Makes about 2 cups
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Tip: Include some cilantro stems along with the leaves for the boldest flavor. Or improvise by substituting other fresh herbs for the cilantro: basil, parsley, or mint all make a lively dressing.
Ingredients
- 1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer
- ½ cup rice wine vinegar
- ¼ cup reduced-sodium soy sauce
- 2-3 cloves garlic, crushed or minced
- ½ bunch fresh cilantro
Instructions
- Combine the tofu, vinegar, soy sauce, and garlic in a blender or food processor, and purée until smooth.
- Add the cilantro, and process again just until the cilantro is chopped.
- Pour the dressing into a jar, cover, and refrigerate for at least 1 hour or up to 5 days.
Comments (5)
(5 from 4 votes)Wow! This dressing was amazing! I've used it to elevate Mexican bowls, as dip with homemade potato wedges and on veggies. Definitely recommend trying this. As another reviewer said, it makes quite a lot.
I made this recipe and am afraid that I would not be able to finish this in 5 days. If I froze it, would it extend the life of the dressing?
Delicious but a little on the salty side. Would make a great dressing for a Mexican salad or burrito bowl or even dipping sauce for pita chips. The possibilities are endless. Thank you for sharing!
I just put all ingredients into a vitamix for a low calorie light green dressing that was delicious and took 5 mins to make. V yummy!
I just through it all into a vitamix for a bright green dressing that was so yummy and low calorie